This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. Together, they cited information from 20 references. wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article meets our high standards.

The wikiHow Video Team also followed the article's instructions and validated that they work.
Learn more...

If you want to roast a turkey but have no idea where to begin, start by brining the bird. Soaking the turkey in the salty solution for up to 2 days is an easy way to add lots of flavor and moisture. To help the turkey hold its shape, use kitchen twine to tie the turkey legs and wings in place. Then roast the turkey until it's tender and browned.

Did you make this recipe?

Steps

Part 1 of 3:

Brining

1

Make space in your refrigerator for a large pot. Get out a large stockpot that's big enough to hold the turkey. Then clear a refrigerator shelf or adjust the shelves so the pot will fit with its lid on.[1]XResearch source

If you don't have a large pot, you could use a food-safe bucket that's big enough to hold the turkey.

Ensure that the stockpot is large enough to fit the turkey and the brine. You'll probably need a stockpot that's at least 10 US quarts (9.5 L) in size.

Variation: If you don't have space in your refrigerator for a large pot, put the turkey into a double-layered turkey roasting bag. Place it in a roasting pan and then pour your brine into the bag.

2

Put the turkey into the pot and add any aromatic ingredients you'd like. Take your fresh or thawed turkey out of its packaging and remove the giblets from the cavity of the bird. Place the turkey into the large pot along with any flavorful ingredients you want, such as a few bay leaves, peppercorns, cloves, juniper berries, allspice berries, orange peels, or lemon peels.[2]XResearch source

Microwave 1 US quart (0.95 L) of water for 1 minute. Pour the water into a microwave-safe jug or bowl and place it in the microwave. Heat the water until it feels hot, but isn't boiling.[3]XResearch source

4

Stir the salt into the hot water until it dissolves. Carefully remove the bowl of hot water from the microwave and pour 1 cup (288 g) of kosher salt or 3/4 cup (204 g) of table salt into it. Stir for up to 1 minute so the salt dissolves.[4]XResearch source

The water will become cloudy once the salt dissolves.

5

Pour the remaining water and brine over the turkey. Add the remaining 3 US quarts (2.8 L) of cold water over the turkey in the pot. Then pour the warm brine into the pot.[5]XResearch source

The cold water will cool the brine and dilute it properly.

The turkey should be submerged in the brine. If it floats, place a dinner plate on the turkey to weigh it down.

6

Put the pot in the refrigerator and chill the turkey for 12 to 24 hours. Place the lid on the pot and transfer the pot to the refrigerator. Leave the turkey to chill in the brine for at least 12 hours or up to 24 hours.[6]XResearch source

The brine will tenderize the turkey meat and make it more flavorful as it chills.

Avoid brining the turkey for more than 24 hours or the turkey will become too salty and the texture will become spongy.

7

Rinse the turkey and pat it dry before you season it. Once you're ready to roast the turkey, remove the pot from the refrigerator and lift the turkey out of the brine. Rinse the turkey under cold water and set it on a platter. Then pat the turkey dry with paper towels and season the turkey as you like.[7]XResearch source

Discard the brine after you've taken the turkey out of the pot.

There's no need to fill the brined turkey's cavity with flavorings, but you could rub a little butter on the turkey's skin to help it stay moist.

Warning: Because of the risk of spreading germs around your kitchen, the USDA doesn’t recommend rinsing raw turkey unless it’s brined. To rinse a brined turkey safely, cover the area around your sink with paper towels to prevent contamination from splashing, and wash the sink and counter thoroughly with hot, soapy water when you’re done.[8]XTrustworthy SourceFoodSafety.govOnline portal combining food safety information from the U.S. Food and Drug Administration, the Food Safety and Inspection Service, and the Centers for Disease Control and PreventionGo to source

Advertisement

Part 2 of 3:

Trussing

1

Place the turkey away from you and get out kitchen twine. Lay the turkey on a platter or roasting pan so the breasts are facing up. The legs should be close to you and the neck area should be farthest from you.[9]XResearch source

Kitchen twine is made of cotton or linen and it's food safe.

2

Hook the twine around the turkey's neck and bring the twine to the legs. Pull about 3 feet (91 cm) of twine from the spool and cut it. Find the middle of the twine and hook it around the stump where the turkey's neck used to be. Then bring both ends of the twine down along the breasts so they're near the legs.[10]XResearch source

The twine shouldn't be over or under the wings. Instead, it should stay along the breasts.

3

Pull the twine tight and tie a double knot. Take both ends of the twine and cross them over each other. Pull them tightly so the breasts are pushed up. Then make a double knot near the tip of the breasts.[11]XResearch source

4

Wrap each end of twine around the turkey's legs and back to the wings. Bring 1 piece of twine under the turkey's leg and wrap it over the end. Repeat this for the other piece of twine with the other turkey leg. The pieces of twine should now be crossing. Keep them crossed and pull them up near the wings.[12]XResearch source

As you pull, the twine will bring the turkey legs together so they're touching.

5

Pin the wings to the breasts and tie a knot on the back of the turkey. Pull the twine along both sides of the breasts and then hold the wings close to the breasts. Bring the twine across the middle of the wings and under the turkey. Turn the turkey over so you can tie the twine into a knot near the middle of the turkey's back.[13]XResearch source

The twine won't come undone as you turn the turkey over because you've already tied a knot near the turkey legs.

6

Turn the turkey over and tie another knot near the legs. Pull the twine towards the opening to the bird's cavity and flip the turkey over. Bring the twine together right above the turkey legs and pull the twine tightly. Then tie a knot to secure it in place.[14]XResearch source

You can now trim the excess twine and roast the turkey.

Did You Know? Trussing a turkey improves the appearance of the roasted bird, but it reduces air circulation. This can add to the overall cooking time.

Advertisement

Part 3 of 3:

Roasting

1

Put the turkey into a roasting pan and leave it out for 1 hour. You can use a large metal roasting pan or an inexpensive disposable roasting pan from the grocery store. Place the trussed turkey into the pan so the breasts are facing up. Then leave the turkey to sit at room temperature for 1 hour.[15]XResearch source

Letting the turkey to sit at room temperature will help it cook faster and more evenly.

Tip: If you're using the disposable pan, ensure that it won't bend under the weight of the turkey. You may need to double up on the roasting pans if it does.

Adjust the oven racks and preheat the oven to 325 °F (163 °C). In order to get your turkey into the oven, you'll probably have to take out 1 or 2 oven racks. Then move the remaining rack to the lowest position in the oven and turn the oven on to 325 °F (163 °C).[16]XResearch source

Set the extra oven racks aside while the turkey roasts.

3

Roast the turkey for 13 minutes for each 1 pound (0.45 kg). Put the roasting pan in the oven and cook the turkey until it becomes golden brown and tender. If you like crisp skin, you can baste the turkey every 45 minutes.[17]XResearch source

If you stuffed the turkey, plan on roasting it for 15 minutes for each 1 pound (0.45 kg).

4

Remove the turkey once it reaches 170 °F (77 °C). Once you think the turkey might be done, insert an instant-read meat thermometer into the thickest part of the thigh. The turkey is done once it's at 170 °F (77 °C).[18]XResearch source

If the turkey is under 170 °F (77 °C), return it to the oven and check it again in 20 minutes.

5

Rest the turkey for 30 to 45 minutes before you carve it. Carefully take the roasting pan out of the oven and transfer the turkey to a cutting board. Leave the turkey to rest while you prepare gravy. Then carve the turkey and serve it with your favorite sides.[19]XResearch source

The turkey will finish cooking as it rests and the juices will redistribute within the meat.

Refrigerate the leftover turkey in an airtight container for up to 3 to 4 days.

Advertisement

Community Q&A

While still in the tray, cover it with foil, shiny side down, and make sure it's tight. If you're waiting a long time and the foil has not done a good enough job, warm it in the grill on the lowest setting. Just try to avoid drying out the turkey.

Don’t rinse a raw turkey unless it’s brined. Rinsing won’t remove bacteria effectively, and could spread dangerous germs around your work area and increase your risk of getting sick.[20]XTrustworthy SourceFoodSafety.govOnline portal combining food safety information from the U.S. Food and Drug Administration, the Food Safety and Inspection Service, and the Centers for Disease Control and PreventionGo to source

About This Article

Co-Authored By:

wikiHow Staff Editor

This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. Together, they cited information from 20 references. wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article meets our high standards.